Showcase summer fruit with these delicious free-form tarts. Mouth-watering cherries, blueberries, black raspberries, and nectarine slices are lightly sweetened with honey and baked on a wholesome pastry. These rustic summer tarts are sweet enough to eat for dessert, yet healthy enough to enjoy for breakfast. You can mix and match the fruit in the tarts, depending on what is most available and fresh, because the fresher the fruit, the better these taste.
During the summer months, there are not many things that are better than local fruit that’s in season. My very favorite way to eat fruit is right from the tree or bush, but sometimes it’s nice to bake it in a pie, crisp, or in this case, a lovely tart pastry. This pastry is based on a recipe from the inspirational cookbook Savor by Ilona Oppenheim. I like this cookbook because her recipes are so simple and inspired by nature.
The pastry in these tarts has a cup of oat flour mixed with the all-purpose flour, so it is a little heartier and more nutritious than one with straight white flour. (The recipe in the cookbook calls for mixing the oat flour with whole wheat pastry flour, but I didn’t have any on hand, so I used all-purpose). Also, there is no refined sugar in these tarts. All the sweetening is done with honey and the natural sweetness of the fruit. Extra-virgin olive oil provides most of the moistness, with a bit of butter mixed in as well, so the pastry has a mellow flavor and texture.
Yet with these healthy touches, these tarts still taste fantastic and bring out the best in fresh fruit. I love the way the cherries and blueberries pop with flavor, and the drizzle of honey adds a touch of extra sweetness. I was out early this morning, while last night’s raindrops were still in the trees, picking cherries for these tarts. Our black raspberries are just starting to ripen, so I picked what I could of those too, and the rest of the fruit came from the grocery store. What a treat to be able to go out in the early mornings and pick cherries and berries. I know it won’t last long, so I truly cherish this time of year.
We recently came home from a quick trip up to northern Michigan. The beautiful beach and shimmering northern light recharged me. There is a path through the woods, above the beach, that feels enchanted to me, and it reminds me of my dad, because I used to walk this path with him. I love it up there so much, with the gorgeous scenery and all the memories. Yet is always feels good to come home, where we have put down roots with our trees and our gardens and friendships, and my comfortable kitchen where I can bake things like rustic tarts. I hope you all have a great weekend, and enjoy the Fourth of July holiday, if you celebrate it! Stay cool! It’s getting hot and humid out there as I write this post! I will be sharing this recipe over at Angie’s virtual potluck, Fiesta Friday.
Rustic Summer Tarts
For the pastry:
- 1 cup of oat flour
- 1 and 3/4 cup of all-purpose flour (you may also use whole wheat pastry flour)
- 1/2 teaspoon of salt
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of butter, at room temperature
- 2 tablespoons of honey
- 6-8 tablespoons of cold water
For the fruit topping:
- 4 cups of fresh fruit (I used tart cherries, blueberries, black raspberries and nectarine slices)
- 1 teaspoon of cornstarch
- 1 teaspoon of honey, or more to taste, depending on the natural sweetness of the fruit
For the pastry, in a large mixing bowl, combine the flours and the salt. Add the olive oil and the butter and mix together with your hands until the dough feels like wet sand. Add the honey, and stir with a wooden spoon. Add cold water, a tablespoon at a time, until the dough holds together. Cover the bowl with plastic wrap and put it in the refrigerator for at least a half hour.
Meanwhile, prepare the fruit. Wash it and remove the pits from the cherries. Slice the nectarine. In a large bowl, combine the fruit, honey, and cornstarch. Add more honey if the fruit needs a bit more sweetness.
Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
When the dough is chilled, divide it into four equal balls. With your hands carefully flatten each ball onto the parchment-lined baking sheets till each ball is a circle about 4 inches in diameter (I put two tarts on each baking sheet). Gently form the dough circles so the base is flat and the edges are raised enough to keep the fruit from sliding off. Spoon the fruit onto the dough circles till each tart is full but not overflowing. (If you have any extra fruit, save it and enjoy it!)
Bake in your 350 degree oven for about 30 to 35 minutes, or until the crust is golden. After you take the tarts out of the oven, drizzle the fruit lightly with honey. Serve warm or at room temperature. Add some whipped cream or vanilla ice cream if you wish. Enjoy!
This recipe is inspired by the Peach Tart recipe found in Savor by Ilona Oppenheim.